Oyster Knowledge

Filed in archive Books (and Mags) for Cooks , Ingredient Spotlight on October 9, 2007

I'm rather neurotic particular about raw oysters.



I love them, but must have three things available when that platter of briny, salty, sea-tasting creatures is set down in front of me or else I won't touch them.

1. Tabasco or Crystal Hot Sauce
2. Lemons
3. Saltine crackers
(4. preferred but optional, a pint of Abita)

As I said, I'm particular.
Also, I'm seriously lacking in oyster knowledge. So, imagine my delight when I saw this book!

A Geography of Oysters: The Connoisseurs Guide to Oyster Eating in North America by Rowan Jacobsen.

A Geography of Oysters is an indispensable guide to the oysters of America, describing each oyster's appearance, flavor, origin, and availability. Readers will learn how to shuck, how to pair wines and oysters, and how to navigate a raw bar with skill and panache. The book includes recipes, maps, black-and-white photos, and a color guide, as well as lists of top oyster restaurants, producers, and festivals.